Can I make this dish dairy-free?

Yes! Just swap the butter for olive oil, avocado oil, or your favorite dairy-free butter alternative. The flavor will be slightly different, but you’ll still get that great lemon-garlic punch.

What can I use instead of Sriracha?

You can use any hot sauce you like or simply leave it out if you prefer a milder dish. Crushed red pepper flakes, a pinch of cayenne, or even a dash of smoked paprika can add a gentle heat without overwhelming the lemon garlic flavor.

How do I store leftovers?

Store any leftover chicken and green beans in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken stock or water to keep everything moist and juicy. For best flavor and texture, reheat in a skillet over medium-low heat.

Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless, skinless chicken breasts for thighs if you prefer a leaner cut. Just keep in mind that chicken breasts cook faster and can dry out more easily. Pound them to even thickness for best results, and be careful not to overcook—aim for an internal temperature of 165°F (75°C).

Heavy cream, also called heavy whipping cream, is a dairy product with a higher fat content (about 36–40%). It’s often used to add richness and creaminess to sauces, soups, and desserts. This particular skillet recipe doesn’t require heavy cream, but if you want a thicker, richer sauce, you could add a splash at the end. Just remember it will make the dish extra decadent!

Is this freezer-friendly?

Absolutely! Lemon Garlic Butter Chicken and Green Beans Skillet freezes pretty well, though for best results, freeze the chicken and sauce separately from the green beans. After cooking, let everything cool completely. Store in airtight containers for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge, then reheat gently in a skillet over low heat. The green beans might lose a bit of their snap, but the flavors will still be spot on!

Lemon Garlic Butter Chicken and Green Beans Skillet

Name: Lemon Garlic Butter Chicken and Green Beans Skillet : Learn How To Make The Most Delicious Meal Ever
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3 – 6 skinless, boneless chicken thighs; 1 pound (450g) green beans, trimmed; 3 tablespoons butter, divided (or ghee for paleo diet); 4 garlic cloves, minced; 1 teaspoon paprika; 1 teaspoon onion powder; 1/4 teaspoon salt; Fresh cracked black pepper, to taste; Juice of 1/2 lemon + lemon slices for garnish; 1/2 cup (125ml) chicken stock; 1 tablespoon hot sauce (such as Sriracha); 1/4 teaspoon crushed red chili pepper flakes, optional; 1/2 cup fresh chopped parsley

Description

This Lemon Garlic Butter Chicken and Green Beans Skillet is a quick, one-pan meal featuring juicy chicken thighs, crisp-tender green beans, and a bright, garlicky butter sauce with a hint of lemon. Perfect for busy weeknights, it’s packed with flavor, simple to prepare, and sure to become a family favorite.

Ingredients

Scale

3 – 6 skinless, boneless chicken thighs
1 pound (450g) green beans, trimmed
3 tablespoons butter, divided (or ghee for paleo diet)
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon salt
Fresh cracked black pepper, to taste
Juice of 1/2 lemon + lemon slices for garnish
1/2 cup (125ml) chicken stock
1 tablespoon hot sauce (such as Sriracha)
1/4 teaspoon crushed red chili pepper flakes, optional
1/2 cup fresh chopped parsley

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Instructions

Pat the chicken thighs dry with a paper towel to remove excess moisture.
Combine the onion powder, paprika, salt, and pepper in a small bowl.
Rub the chicken thighs generously with the seasoning mixture. Set aside.
Arrange the green beans in a microwave-safe dish with 1/2 cup water. Microwave for 8-10 minutes until almost done but still crisp.
Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter.
Place the seasoned chicken thighs top side down in the hot skillet and cook for 5-6 minutes until golden. Flip and cook another 5-6 minutes until cooked through (internal temp 165°F/75°C). Transfer chicken to a plate and set aside.
In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add parsley, garlic, hot sauce, crushed red chili pepper flakes (if using), and pre-cooked green beans. Cook for 4-5 minutes, stirring regularly.
Add lemon juice and chicken stock to the skillet. Reduce the sauce for a couple of minutes until slightly thickened.
Push green beans to the side, return chicken to the pan, and reheat quickly. Adjust seasoning as needed.
Serve warm, garnished with more crushed chili pepper, fresh parsley, and a lemon slice if desired. Enjoy!

Notes

You can use chicken breasts instead of thighs, but adjust cooking time as needed.
For extra flavor, marinate the chicken with the seasoning mix for 30 minutes before cooking.
Fresh green beans work best, but frozen can be used in a pinch—just thaw and drain well.
This recipe is naturally gluten-free if your chicken stock is certified gluten-free.
Leftovers store well in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh + green beans
Calories: 290
Sugar: 3g
Sodium: 570mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 3g
Protein: 25g
Cholesterol: 105mg